These past few days have been hot, which I do not like—at all. I’ve never been a fan of high temps or humidity. Nor do I like extreme cold weather. Just call me Goldilocks. I like it just right, which is also known as 70 degrees with a nice cool breeze.
Sometimes I spend too much time thinking about food … what do I feel like making? This? Uh-uh. Well, how about this instead? And so on. It’s takes a lot of work to keep me happily fed, but when it’s hot outside, I really don’t like turning on the oven or even cooking at times.
My goal during hot summer days is to eat well but spend a minimal amount of time over a hot stove or with the oven on. Thankfully, these sandwiches keep my belly full and happy and don’t require much time in the kitchen. I’ve always been a huge fan of pineapple on burgers, so logically I should love them on grilled chicken too. And I do. I really, really do. These sandwiches come together quickly and are so delicious.
Hawaiian Grilled Chicken Sandwich
- 2 large boneless skinless chicken breasts
- 1 can 8 ounce pineapple rings (reserve juice for marinade)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 4 slices provolone cheese
- 4 hamburger buns or kaiser rolls
- Cut each breast in half, so you have 4 pieces in total. Pound the chicken to a uniform thickness, if needed.
- In a Ziploc bag, combine pineapple juice, soy sauce, brown sugar, and mustard. Add the chicken breasts and marinate overnight in the fridge.
- Heat a grill over medium high heat and coat with a teaspoon of canola oil. Cook chicken 4-6 minutes on each side or until cooked through. Remove from pan and top with slice of cheese. Cover loosely with aluminum foil.
- Add pineapple rings to grill pan and cook for 1-2 minutes on each side. Remove and set aside.
- Butter buns and place butter-side down in grill pan. Cook for 30 seconds or until buns are lightly toasted.
- Spread mayo on buns, if desired, then top with chicken and pineapple ring. Serve immediately.